Happy Spring Everyone! Are you just as happy as I am to hear the birds chirping again and to have longer day light? Lots is happening in the kitchen this spring, so I thought I would give you a little update. We are just finalizing our spring/summer menu, which will be running at the beginning of April. I wanted to say a special thank you to the educators that are part of our “food panel” to help us create a menu that is both nutritious and liked by the children.
We are also collaborating with a new vendor, Engel’s bakeries. We are so happy to have discovered them; they delivered all our sandwich bread and dinner rolls fresh baked from the morning!
In addition, our friends at Poplar Bluff Organics where able to provide us with organics carrots, potatoes and yummy beets all winter long! We are so grateful to have such beautiful vegetables to offer to all our kiddos! They also have exciting summer events coming this year, I invite you to visit their website for more information: https://poplarblufforganics.com/event-calendar
Finally, I am excited to announce that the Central Kitchen will be resuming in classroom cooking activities! I can’t wait to go into classrooms and bake with the children again. For our first activity, we will bake yummy cookies!
I received lots of requests for our Shawarma style chicken, one of the favorite on the menu. This recipe is full of flavor and it is really simple to do. Try it on the BBQ, you will love it!
Shawarma Style Chicken
4 portions
- ½ Cup onion, finely chopped
- 2 garlic clove, finely chopped
- 2 Tablespoon lemon juice
- 2 Tablespoon canola oil
- 1 Tablespoon curry powder
- 1 Teaspoon cinnamon
- 1 Teaspoon Jamaican All spice
- 1 Kg boneless chicken breast, sliced in strips (boneless, skinless chicken thigh are also a great option for this one)
Mix the onion, garlic, juice, oil, and spices together and mix with the chicken. Put in a reclosable bag or an airtight container and let marinate overnight in the fridge. Preheat the oven at 375 F. On a cookie sheet, line with parchment paper, spread the chicken in one layer. Cook for about 18 minutes, or until internal temperature reaches 74°C.
Served with hummus, flatbread, and a fresh tomato salad.
Bon appetit!
Chef Caroline
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